How to cook seaweed soup. Spicy seaweed soup with Far Eastern egg, lots of taste and benefits for the whole family

Sea kale (or kelp) is an amazingly healthy product, rich in iodine, iron, magnesium and a whole group of vitamins necessary for the human body. It is eaten on its own or as an ingredient in salads. You can also cook a very original, tasty and healthy soup from it!

Chicken broth and an egg will bring out the flavor of seaweed in a new way and add another dish to your cookbook. Sea kale soup will especially appeal to those who don’t really like its specific smell in its natural form - it will completely disappear in the finished dish!

Sea kale soup recipe

Wash the chicken (fillet or other parts), put it in a saucepan and cook the broth. Remove the meat, separate from the bones, cut into small cubes and return to the pan. Heat vegetable oil in a frying pan. Finely chop the onion and sauté in oil until transparent.

Peel the carrots and grate on a coarse grater. Add to the onion and fry with constant stirring until soft. Peel the potatoes and cut into medium-sized cubes. Add to the broth and cook until half cooked. Place the fried onions and carrots into the pan and cook for 5 minutes.

Soup with seaweed is a real vitamin boost for the whole family. Add seaweed. If you are using canned cabbage, pour all the liquid from the can into the pan as well. Mix well, if necessary, add salt and pepper to taste (remember that the cabbage is already quite salty!) Break the eggs into a bowl, add salt and beat lightly with a fork.

When the soup has boiled for 5 minutes, twist the funnel with a spoon and pour the beaten eggs into it in a thin stream, stirring constantly. Let the eggs curl, cover with a lid, turn the heat to low and cook for 5 minutes. Turn off the heat and let sit for 15 minutes. That's it - you can pour the soup into bowls!

Sea kale is considered an excellent source of many vitamins and microelements. Therefore, it is often used in cooking. It is especially widely used in Korean, Chinese and Japanese cuisine. Delicious salads, casseroles, sauces and dressings are prepared from it. But seaweed soups deserve special attention, the recipes for which will be described in today’s publication.

Option with green peas

This healthy and very light dish belongs to Japanese national cuisine. It is prepared from simple and affordable ingredients, and therefore is ideal for a family dinner. To prepare it you will need:

• 1.5 liters of purified water or broth.
• 3 medium potatoes.
• A small carrot.
• Large onion.
• A couple of eggs.
• 250 grams of seaweed.
• A can of canned peas.
• Salt, herbs, spices and sour cream.

This seaweed soup is prepared using a very simple technology. Peeled and chopped potatoes are loaded into a pan filled with boiling water or broth. Passed onions and fried carrots are also sent there. All this is simmered over low heat until the potatoes are soft. Shortly before the end of the heat treatment, add kelp and canned peas to the pan. The finished soup is seasoned with salt and spices and then removed from the stove. Before serving, add chopped boiled eggs, chopped herbs and sour cream to each plate.

Pork option

This soup with seaweed, the recipe with a photo of which can be seen below, has a spicy taste and pleasant aroma. Thanks to the presence of pork, it turns out to be quite filling, so it can feed a large family. To prepare it you will need:

• 3 liters of water.
• A kilo of pork on the bone.
• 4 potatoes.
• A couple of carrots and onions.
• 300 grams of seaweed.
• 5 eggs.
• A couple of large spoons of olive oil.
• Salt, sour cream and fresh herbs.

This soup with seaweed and egg is prepared very simply and quickly. First of all, you need to deal with the meat. It is washed, placed in a large saucepan, filled with cold water, salted and boiled for an hour. The finished pork is removed from the broth, separated from the bone, cut into small pieces and set aside. The remaining liquid is filtered, returned to the pan and sent to the fire. As soon as the broth boils, chopped potatoes are loaded into it. Literally five minutes later, add onions and carrots, pre-fried in vegetable oil. Place chopped pork and seaweed into the almost finished soup. After another five minutes, it is removed from the stove, poured into plates and decorated with pieces of boiled eggs. If desired, the soup can be seasoned with sour cream and fresh herbs.

Beef option

Using the technology described below, you get a tasty, moderately spicy seaweed soup. To prepare it, they use not a canned product, but a dried product. Therefore, before starting the process, be sure to see if you have in your kitchen:

• 70 grams of dried seaweed “miek”.
• A couple of heaping tablespoons of soy sauce.
• 200 grams of beef.
• A couple of large spoons of sesame oil.
• 3 cloves of garlic.
• Salt and spices.

The chopped beef is combined with soy sauce and sesame oil and left for half an hour. After this, the marinated meat is lightly fried in a frying pan greased with vegetable fat and placed in a pan. Chopped garlic and pre-soaked seaweed are also sent there. All this is salted, seasoned with spices, poured with two liters of water and boiled for half an hour.

Option with mussels

Seafood lovers will surely appreciate this canned seaweed soup. It turns out not only tasty, but also quite nutritious. Therefore, it is optimal for a family dinner. To prepare it you will need:

• 150 grams of boiled mussels.
• A small carrot.
• 100 grams of pickled seaweed.
• A tablespoon of tomato paste.
• Medium bulb.
• 200 grams of white sauerkraut.
• A couple of full tablespoons of cereal (barley, millet or rice).
• Vegetable oil, salt, spices, herbs and sour cream.

The washed cereal is poured with water or broth and boiled until almost done. Then two types of cabbage, salt and spices are added to it. Mussels are also sent there, fried along with chopped onions and tomato paste. All this is brought to full readiness and removed from the stove. Before serving, season the soup with sour cream and chopped herbs.

Option with sorrel

We invite you to pay attention to another recipe for soup with seaweed and egg. It has an unusual sour taste and light aroma. To cook this lunch you will need:

• 350 grams of pork pulp.
• A couple of tablespoons of any vegetable oil.
• 300 grams of pickled seaweed.
• 3 eggs.
• 120 grams of onion.
• 100 milliliters of sour cream.
• 300 grams of potatoes.
• 50 g fresh or canned sorrel.
• Salt and spices.

The chopped meat is lightly fried in vegetable oil, transferred to a saucepan, filled with drinking water and brought to a boil. Literally five minutes later, add potatoes and continue to cook over low heat. After a quarter of an hour, chopped onions, previously stewed with cabbage and sorrel, are added to the pan with the future soup. After about fifteen minutes, it is removed from the stove, poured into plates, seasoned with sour cream and decorated with halves of boiled eggs.

Option with rice and fish

This seaweed soup will surely appeal to those who love spicy and unusual dishes. To prepare it you will need:

• A couple of liters of water.
• 250 grams of canned seaweed.
• 3 tablespoons rice.
• 250 grams of canned fish.
• A small carrot.
• Medium bulb.
• Large potato.
• Egg.
• Salt, seasonings and vegetable oil.

Place diced potatoes and washed rice into a pan of boiling water. A few minutes later, onions and carrots, fried in vegetable oil, are sent there. As soon as the vegetables and cereals are completely prepared, canned fish, salt, seasonings, seaweed and chopped boiled eggs are added to them. Bring all this to a boil and remove from the burner.

Option with crab sticks and melted cheese

This is one of the simplest seaweed soup recipes. This dish is prepared quite quickly, and the result exceeds your wildest expectations. To feed your family a delicious lunch, you will need:

• 300 grams of seaweed.
• 4 eggs.
• 200 grams of crab sticks.
• A couple of carrots.
• Medium bulb.
• 100 grams of processed cheese.
• Salt and vegetable oil.

The washed seaweed is poured with water and boiled until almost done. Then grated carrots and fried onions are added to it. Processed cheese and chopped crab sticks are also sent there. All this is added with salt and simmered on the lowest heat for several minutes. Shortly before the end of the heat treatment, add finely chopped boiled eggs to the pan with the soup.

In winter, there are very few vitamins; by preparing soup with seaweed and eggs, you will replenish your body with useful substances. After all, algae contains large amounts of iodine, this microelement is so necessary for the normal functioning of the thyroid gland. To prepare this soup, I used Korean-style pickled seaweed, it was seasoned with spices and with pieces of vegetables. Almost all kelp that is sold in the store is already pickled, because when fresh, it quickly spoils. But, if you want to try plain seaweed, you can buy it in the supermarket in a misso soup bag, although you will need to read the instructions on how to prepare it so as not to spoil it.

The seaweed should taste dense, salty and slightly bitter due to the amount of iodine. It is this ingredient that gives the dish its special taste. The egg adds a subtle eggy note, while the potatoes and chicken broth add heartiness. You can use rice or pasta instead of potatoes. The dish is prepared simply and quickly, and will not take you much time. To brighten the taste, you can add fresh herbs: parsley, cilantro, basil. It is better to add greens at the end of cooking so that all the flavor remains in the soup.

But, if you don't have seaweed on hand, prepare

Ingredients

• Pickled seaweed – 350g.
• Potatoes – 4 pcs.
• Egg – 3 pcs.
• Chicken – 350g.
• Onion – 1 pc.
• Salt – 1 tsp
• Ground black pepper - a pinch
• Water – 2.5 l.

How to make seaweed soup

First we need to fry the chicken to make the meat juicy. Heat a frying pan well with vegetable oil, add the chicken, sprinkle it with salt and spices, fry it on both sides until crispy, this procedure will only take 5-6 minutes. Then, take the meat into a bowl.

Add finely chopped onion to the fat from the chicken and fry it until golden brown.

Place onion and meat in boiling water and add salt. Cook over medium heat for 30 minutes.

Add finely chopped potatoes and cook until done.

At the very end we add seaweed.

Immediately add pre-boiled eggs, cut into pieces and ground black pepper. Cook for another 5 minutes so as not to overcook the seaweed.

Pour the soup into a bowl and serve, optionally with toasted croutons. Bon appetit!

1. The first course can be prepared with meat, fish, vegetable broth or simply with water.
2. To prepare the broth, it is better to use meat on the bone, then the yushka will have a rich taste.
3. High-quality kelp (sea kale) should have a rich and uniform dark green color and not stick together into a lump.
4. There is practically no need to cook them, because during heat treatment the iodine disappears.
5. If you want a more piquant taste, add soy sauce instead of salt; it gives the dish a pleasant salty note.

Soup with seaweed and egg, the healthiest and most delicious lunch!

Simple and delicious soup recipes for every day

Do you want to surprise your family? Prepare seaweed soup, an original and at the same time very simple dish. The best step-by-step recipe with photos and videos.

1 hour

150 kcal

4.75/5 (4)

It’s hard to live without hot soup even in summer, let alone winter. You come home hungry and covered in snow, and there it is on the table - a fragrant, satisfying and very attractive soup. Just a dream!

That is why I am constantly trying to experiment, look for new recipes and variations of classic soups in order to please my husband and children not only with excellent taste, but also with variety.

People have been eating seaweed for more than seven thousand years, and in our country it has been known since time immemorial, since its edible varieties are found in abundance in the Okhotsk, Kara and White Seas. Laminaria is a product that is considered dietary due to its low calorie content and abundance of iodine. In addition, eating seaweed highly recommended for illnesses cardiovascular and nervous systems, prevention of endemic goiter, and it will also help restore strength after surgery or serious illnesses.

In general, you made the right choice that you decided to make seaweed soup!

Kitchen tools

You will significantly speed up the preparation time for seaweed soup if you prepare in advance all the necessary tools, utensils and utensils that will be needed in the process:

• pan with non-stick coating with a volume of 3 liters or more;
• a spacious frying pan with a diagonal of 23 cm;
• deep bowls (several pieces) with a volume of 500 to 900 ml;
• teaspoons;
• large grater;
• tablespoons;
• a piece of gauze from 30 cm long;

• colander;
• kitchen oven mitt;
• skimmer;
• kitchen scales or other measuring utensils;
• linen and cotton towels;
• wooden spatula;
• sharp knife;
• cutting board.

A blender and food processor will also come in handy, so have them ready.

Ingredients

The basis

If you have vegetable or meat broth, feel free to use it for your soup instead of water, because with it the dish will turn out simply incredibly tasty. In addition, instead of canned seaweed, you can take pickled one, or make it from dried or frozen, which is often sold by weight in stores.

Seasonings

• 8 g ground paprika;
• 7 g curry powder;
• 7 g ground black pepper;
• 6 g table salt;
• 3 bay leaves.

Feel free to add add other seasonings you like to your soup, since in most cases any spices are interchangeable. However, I would advise you to still leave the black pepper, even if you do not tolerate spicy dishes - you will not feel any heat in the soup, but the aroma will be much better!

Additionally

• 30 ml sunflower oil;
• 2 table. l. chopped fresh herbs.

Cooking sequence

Preparation

If you only have dry seaweed, pour boiling water over it and then spread on gauze for about half an hour. Also, try to pick through it to remove any rotten or blackened leaves, as the soup can quickly go bad due to poor quality ingredients.

First stage

Frying can also be prepared using multicookers: It will be even faster this way. Simply turn on the Bake or Sauté program and cook the vegetables for about fifteen minutes, adding the ingredients in the same order as in the main recipe.

Second phase

That's all! Now you know exactly how to cook the perfect seaweed soup!

In addition to greens, you can put a teaspoon of butter or season fresh basil and cilantro– but this is worth doing only if you like such spices. I love to serve this soup hot, piping hot, so that my family will drool longer and express admiration for the culinary talents of the hostess.

This type of soup is best stored no more than a week, since seaweed, even boiled, spoils quite quickly, like all other ingredients used.

Soup with seaweed and egg is characterized primarily by the fact that its central ingredient is a very healthy and exotic kelp. Although this product is very much for everyone, it comes in handy in this dish. In addition to the fact that the soup itself is very lean and light, it is also very nutritious due to the extensive content of beneficial amino acids in cabbage, and the egg replaces heavy meat, which makes the dish even easier and is recommended even for children.

The soup is also different in that it includes a minimum of ingredients, which makes it very easy to prepare; it is only important to follow the technology. However, a minimum of ingredients does not limit the chef’s imagination. The basic set of products is the basis, to which, if desired, you can add your own variations.

For soup, you can use both fresh and dried seaweed, which can be bought in almost any store. If the cabbage was purchased in canned form, then it must be thoroughly rinsed in hot water. It is best to use spices that are appropriate in a particular traditional cuisine.

How to cook soup with seaweed and egg - 15 varieties

Soup with seaweed and egg - basic recipe

A traditional, understandable recipe for an unconventional dish, the main ingredients of which are seaweed and egg.

Ingredients:

• Water - 2 l;
• Egg - 2 pcs.;
• Seafood - 150 g;
• Egg noodles - 70 g;
• Sea kale - 8 plates;
• Soy sauce - to taste;
• Salt - to taste.

Preparation:

First you need to break the rice noodles into small pieces.

If there are no rice noodles at all, then there is no need to replace them with wheat noodles, as this will radically change the taste of the soup. It's better to take instant noodles.

Then put water in a saucepan to boil. After the water boils, throw the noodles and seafood into the pan and cook for 2-3 minutes.

Then break the eggs into the pan and immediately mix thoroughly.

Place the seaweed in a saucepan.

If you don’t have seaweed, you can use Nori leaves - they have a similar consistency, but the taste will no longer be classic.

Despite the name, this is a fairly adapted version of oriental soup for Slavic cuisine, as it contains more traditional vegetables and spices.

Ingredients:

• Canned seaweed - 1 can (350 g);
• Carrots - 1 pc.;
• Potatoes - 3-4 pcs.;
• Onion - 1 pc.;
• Egg - 1 pc.;
• Chicken broth - 5 l;
• Spices - to taste.

Preparation:

Cut the potatoes into medium cubes.

Add potatoes to the cooked chicken broth.

For a hearty version of this soup, you can cook it with the chicken from which the broth was cooked.

Throw in the seaweed.

Finely chop the onion and grate the carrots. Mix and fry in a separate frying pan in vegetable oil. Add fried vegetables to the pot with soup.

Beat the egg into the pan and stir quickly.

Add salt and spices before finishing cooking.

A more satisfying and healthy version of seaweed soup.

Ingredients:

• Seaweed - 200 g;
• Seafood - 400 g;
• Eggs - 2 pcs.;
• Rice - 100-150 g;
• Onion - 1 pc.;
• Garlic - 4 cloves;
• Soy sauce - to taste;
• Salt - to taste.

Preparation:

Bring 2-3 liters of water to boil and after boiling, pour pre-washed rice into the pan.

Separately boil the eggs and cut into slices.

Wash the seaweed and cut into 3-5 cm slices. Cut the onion into half rings. Cut the garlic into slices. Rinse seafood. Place all ingredients in a saucepan.

Seaweed can be soaked in water for a couple of hours. At the same time, the same can be done with rice.

Add salt and bring to a boil.

Add chopped eggs. Then pour in soy sauce.

Cook the soup until the rice is ready.

A savory version of the soup that children also really like.

Ingredients:

• Canned seaweed - 250 g;
• Carrots - 1 pc.;
• Potatoes - 3 pcs.;
• Onion - 1 pc.;
• Canned green peas - 120 g;
• Egg - 1 pc.;
• Broth - 2 l;
• Sour cream - to taste;
• Vegetable oil;
• Salt and pepper - to taste.

Preparation:

Cut the potatoes into cubes and cook in a saucepan with broth for 10 minutes.

Grate the carrots on a large grater and finely chop the onion. Fry in a separate pan. Add to the pot with the broth.

Add peas and seaweed to the soup after thoroughly washing them.

Boil the egg and grate it on a fine grater. Add to soup.

Cook the soup for 7 minutes and then add spices.

Before serving, add sour cream to each plate.

seaweed soup

Korean soup is traditional, which is also very healthy for lactating and pregnant women.

Ingredients:

• Dry seaweed - 30 g;
• Meat - 100 g;
• Garlic - 2 cloves;
• Salt - to taste;
• Soy sauce;
• Black pepper;
• Sesame oil;
• Water - 1.5 l;
• Egg - 1 pc.

Preparation:

Soak the seaweed for 30 minutes in cold water.

Cut the meat into slices. Add soy sauce, sesame oil, chopped garlic, black pepper to the meat and leave to marinate in the refrigerator for 30 minutes.

Then fry the meat in sesame oil.

Wash the seaweed and cut into slices, add to fry with the meat.

Boil the egg and cut into slices.

Pour water over everything and cook until boiling. Then add the egg and salt, cook over medium heat until the meat is cooked.

The egg here serves more of a decorative function, however, for a more dietary version of the soup, you can replace part of the meat by increasing the portion of eggs.

Oriental fish soup perfectly organically combines all Far Asian motifs.

Ingredients:

• Water - 2 l;
• Rice - 3 tbsp;
• Potatoes - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned fish - 1 can (250 g);
• Sea kale - 1 jar (250 g);
• Eggs - 1 pc.;
• Salt;
• Pepper;
• Vegetable oil.

Preparation:

Cut the potatoes into cubes and wash the rice.

Boil water and add potatoes and rice.

Grate the carrots and finely chop the onion. After frying in a frying pan, add to the soup.

Place the fish in the pan.

It is better to take salmon or pink salmon as canned food.

Boil an egg and cut into slices.

Add chopped seaweed, egg, salt and pepper to the soup. Cook until boiling.

If you have the desire and time, you can use fresh fish instead of canned fish. To do this, you can first cook fish stock as a base for the soup.

Ramen soup

Rich and elite recipe for soup with seaweed. This dish can really impress your guests.

Ingredients:

• Pork meat - 500 g;
• Ginger - 50 g;
• Green onions -100 g or a bunch;
• Soy sauce - 200 ml;
• Chicken meat - 1 kg;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Celery - 50 g;
• Shrimp - 300 g;
• Tuna (chips) - 50 g;
• Eggs - 10 pcs.;
• Egg noodles - 500 g;
• Seaweed or Kombu seaweed;

Preparation:

Cut the pork meat into several large pieces and fry over high heat.

Then transfer to a saucepan and add chopped green onions, grated ginger, and soy sauce.

Pour in water and bring to a boil with the lid closed, then reduce heat to medium and simmer for 40 minutes.

Remove the meat and cut into small pieces. Strain the broth.

Boil chicken meat with vegetables. Strain the broth. Divide the chicken into fibers.

Boil tuna and seaweed in 1 liter of water and strain the broth.

Boil the noodles and eggs.

Boil and fry the shrimp. Chop the green onions.

Combine all three broths and add soy sauce and salt.

Pour the resulting broth into the bowl with the used ingredients.

Very easy and quick recipe. The key ingredients in this recipe are the eggs themselves.

Ingredients:

• Seaweed - 300 g;
• Crab sticks - 200 g;
• Eggs - 4 pcs.;
• Carrots - 2 pcs.;
• Processed or soft cheese - 100 g;
• Vegetable oil;
• Salt.

Preparation:

Wash the seaweed and cook in a saucepan with soup water until tender. Then reduce the heat and cook for another 10 minutes. Reduce heat to low.

Grate the carrots and add to the soup.

Chop the onion and fry it in a frying pan and add it to the soup.

Chop crab sticks and grate cheese. Add to the broth and stir thoroughly until the cheese is completely dissolved. Boil the eggs.

Before ready, chop the boiled eggs and add to the soup.

Kimchi Ramen Soup

This recipe takes a little longer than a typical Asian soup, but is well worth the effort. This dish can satisfy hunger and impress a guest.

Ingredients:

• Chicken - 900 g;
• Carrots - 200 g;
• Onion - 200 g;
• Garlic - 10 cloves;
• Eggs - 6 pcs.;
• Thyme;
• Salt;
• Bay leaf - 1 leaf;
• Parsley - 2 sprigs;
• Green onions - 1 bunch;
• Ramen noodles;
• Ginger;
• Sesame;
• Pepper spice mixture - to taste;
• Sea kale;
• Vegetable oil;
• Nori seaweed.

Preparation:

First you need to bake the chicken. To do this, place the chicken carcass on a baking sheet, put 100 g of chopped carrots and onions next to it.

Place coarsely chopped garlic and a sprig of parsley on top and bake in an oven preheated to 180-200 degrees.

Pour in a small amount of vegetable oil and fry over medium heat for 5 minutes.

Once cooked, add the pepper mixture and stir.

Boil soft-boiled eggs and noodles until half cooked.

Remove the chicken and shred it, removing all the meat. Pour water over the carcass skeleton, add chopped remaining vegetables, a sprig of parsley, garlic, salt and cook the soup for 30-40 minutes.

Many Asian soups are usually “assembled” directly in the plate, so there is no need to rush to combine all the ingredients at once.

Before serving, put cooked Ramen noodles, pieces of meat, seaweed, cut egg, prepared sauce, Nori leaves, finely chopped green onions on a plate and pour broth on top.

Japanese style soup can be eaten with both a spoon and chopsticks. It looks like half salad and half soup.

Ingredients:

• Chicken meat - 3 pcs.;
• Egg - 2 pcs.;
• Soy sauce;
• Ginger root;
• Garlic - 1 clove;
• Carrots - 2 pcs.;
• Egg noodles - 125 g;
• Oyster mushrooms - 150 g;
• Green onions - 4 stalks;
• Sea kale;

Preparation:

Pour 1.5 liters of water over chicken meat and boil until cooked. Then remove from the broth and cut into pieces.

Coarsely chop the ginger and grind the garlic in a mortar. Finely chop the carrots and onions. Boil the eggs.

Add ginger, garlic, soy sauce, oyster mushrooms, seaweed to the remaining chicken broth and bring to a boil and cook for 10 minutes.

After preparing the broth, remove the ginger. Add carrots, egg noodles, chopped meat, season and boil for 4 minutes.

Pour the soup into bowls, adding a quarter of chicken meat, mushrooms and half a boiled egg to each bowl. Sprinkle with finely chopped green onions.

This is one of the traditional Korean dishes. Here you can replace ingredients with familiar ones and vice versa. There can be many recipes and variations of this soup. In this dish, the main thing is not the authenticity of the ingredients, but the principle of preparation.

Ingredients:

• Beef - 300 g;
• Fresh cucumbers - 5 pcs.;
• Ripe tomatoes - 3 pcs.;
• Seaweed - 300 g;
• Eggs - 2-4 pcs.;
• Vegetable oil;
• Rice or egg noodles - 300 g;
• Greenery;
• Spices;
• Vinegar;
• Soy sauce.

Preparation:

First, cut the meat into thin slices and fry for two minutes.

Finely chop the seaweed and add it to the meat. Add spices and reduce heat. Simmer for 10 minutes. Then transfer to another dish to cool.

Boil the noodles in salted water, rinse, mix with vegetable oil.

Grate the cucumbers. Chop the garlic and mix with soy sauce and spices.

Beat eggs, salt and two tablespoons of water and fry several small omelettes. Then roll them into tubes and cut into noodles.

Add 4 tablespoons of soy sauce, a spoonful of sugar, a spoonful of salt, 2 tablespoons of vinegar to the water and mix.

Serve this way: put meat with cabbage, chopped omelette, noodles, vegetable mixture and prepared sauce on a plate.

An ideal first course for those who are watching their figure. Tasty, healthy and elegant.

Ingredients:

• Water - 1.5 l;
• Sea fish - 1 pc.;
• Rice - 150 g;
• Onion - 1 pc.;
• Sea kale - 150 g;
• Egg - 1 pc.;
• Soy sauce - 3 tbsp;
• Spices - to taste.

Preparation:

Cook the rice until half cooked. Cut the fish fillet and cook with rice.

Finely chop the onion and marinate in soy sauce with spices.

This recipe initially uses a special Japanese Toko sauce, but it can be replaced with regular store-bought soy sauce by adding a little lemon juice.

Cut the seaweed. Send seaweed and pickled onions to cook with rice and fish.

Beat the egg and add to the soup. Mix thoroughly and immediately remove from heat.

The dish is served both hot and cold.

The rich and very bold taste of the dish, which impresses absolutely all gourmets.

Ingredients:

• Water - 1.5 l;
• Tomato paste - 50 g;
• Seaweed - 250 g;
• Eggs - 2 pcs.;
• Salt;
• Soy sauce;
• Seafood - 300 g;
• Lemon - half;
• Sugar - 20 g.
• Onion - 1 pc.;
• Carrots - 1 pc.

Preparation:

Rinse the seafood and cook in a saucepan with water over medium heat.

Finely chop the onion and carrots and fry them in a frying pan and add them to the pan.

Chop the seaweed and add to the soup.

Dilute tomato paste with soy sauce, lemon juice, sugar and salt. Pour into the soup pot.

After boiling, cook for 10 minutes. Then break and beat the eggs and add them to the soup. Stir quickly and turn off the heat.

Nori seaweed soup

The unusual name of the soup does not at all contradict its taste. You only have to try seaweed soup once and understand how appetizing it is. Algae are also a powerful source of rare and beneficial microelements.

Ingredients:

• Nori seaweed - 2 leaves;
• Seaweed - 200 g;
• Zucchini - 1 pc.;
• Carrots - 1 pc.;
• Tofu cheese - 200 g;
• Salt;
• Miso paste - 100 g;
• Egg - 1 pc.;
• Vegetable oil;
• Black pepper;
• Water - 1.5-2 l.

Preparation:

Grate the carrots on a coarse grater. Cut the zucchini into cubes. Place everything in a small bowl or frying pan, add oil, cover with a lid and simmer until orange-golden.

After the vegetables are ready, pour boiling water into the bowl and add Miso paste.

Cut the seaweed and Nori seaweed into small pieces. Cut Tofu cheese into small cubes. Place everything in a saucepan and add spices.

Instead of Tofu cheese, you can use regular homemade cheese.

Boil the egg separately.

Add soy sauce. Finely scramble the boiled egg or grate it and add to the soup. Bring to a boil and cook for 5 minutes.

Hot spicy seafood soup will simultaneously fill you up and relieve the heaviness in your stomach. In the cool season it will come in handy.

Ingredients:

• Water - 1.5-2 l;
• Squid fillet - 350 g;
• Green onions - 1 bunch;
• Egg - 1 pc.;
• Kimchi paste;
• Nori seaweed - 4 leaves;
• Sesame;
• Seaweed - 200 g;
• Wakame seaweed - 200 g.

Preparation:

If the squid is not canned, then you need to cook it in advance.

Boil water in a saucepan in which the soup will be cooked. Add chopped squid fillet.

Cut Nori seaweed, seaweed and Wakame seaweed into strips. Add sesame seeds and add to the pot with soup.

Add approximately 1-2 tablespoons of Kimchi paste to the soup. Depends on your preference for spiciness. To stir thoroughly. Bring to a boil and cook for 7 minutes.

Beat the eggs, add to the pan and quickly stir, remove the soup from the heat.